Dinner

Instant Pot Corn Chowder

Name: Instant Pot Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 yellow onion, finely diced; 4 garlic cloves, minced; 2 low sodium chicken broth; 3 peeled, chopped small red potatoes; 1 teaspoon salt; 3/4 teaspoons ground black pepper; 14.5 ounces white corn, canned; 1 cup heavy whipping cream; 4 tablespoons cornstartch; 1 1/2 cups shredded chedder or colby-jack cheese; bacon bites; chopped green onions

Marta Flinn September 18, 2022 0 Comments

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This creamy Instant Pot Corn Chowder is perfect for warming up on chilly night. It’s packed with flavor, easy to make and garnished with bacon bites and lots and lots of cheese….if that’s what you like!

Soup season is my favorite time of the year. I often wish it was year around. These is nothing like having a big bowl of soup on a cold day.

I typically make this corn chowder late fall and winter. It’s the perfect chowder to enjoy next to the fire or all snuggled up on the couch watching movies!

Sometimes when I have a little extra energy, (let’s face it, life gets a little crazy at times). I take this corn chowder to the next level and add in jalapeños. and pour it into a cheese bread bowl! Bread bowls work perfect for corn chowder.

Can this corn chowder be made in a slow cooker?

Yes! Its so easy to put together in a slow cooker. Add all the ingredients to a 6 quart or larger slow cooker.

Stir well, and cover and cook on love for 6-7 hours. Remove about 3 cups of the soup out and pour into a blender and blend until smooth. If you don’t have a blender, use an immersion blender to blend the soup until smooth. Stir the blended soup back into the pot. Stir in heavy whipping cream and cornstarch into pot. Let cook another 10-15 minutes so it heats through.

What do you need to make Instant Pot Corn Chowder?

You will need the following:

2 tbsp olive oil

1 medium yellow onion, finely diced

4 garlic cloves, minced

2 cans low sodium chicken broth, 14.5 oz each

3 cups peeled, chopped small red potatoes

1 tsp salt

3/4 tsp ground black pepper

14.5 oz white corn, canned or fresh corn

1 cup heavy whipping cream

4 tbsp cornstartch

1 1/2 cup shredded chedder or colby-jack cheese plus extra for garnish

Instructions for Instant Pot Corn Chowder

Select ‘Saute’ setting, add olive oil. Saute onions until they begin to turn translucent, then toss in garlic and let it fragment for a minute or two.

Add the chicken broth, frozen corn, chopped potatoes, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select ‘manual’ setting and adjust pressure to high. Set the time for 15 minutes. When finished cooking do a quick-release (move the valve to venting position) to release the pressure.

Remove about 3 cups of the soup out and pour into a blender and blend until smooth. If you don’t have a blender, use an immersion blender to blend the soup until smooth. Stir the blended soup back into the pot.

Select ‘Saute’ setting. Mix in heavy whipping cream and cornstarch in a seperate bowl and then pour into chowder.

Cook and stir for 10-15 minutes or until thickened. Add shredded cheese and stir to combine. Turn off sauté mode and serve! Serve with chopped bacon or bacon bits, shredded cheese, and green onions.

We love garnishing this corn chowder with bacon bites and tons of cheese! You can also garnish with your favorite hot sauce or freshly chopped chives.

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe!

Print Recipe

Instant Pot Corn Chowder

Author: Marta Flinn Courses: Dinner

Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 6 Best Season: Fall

Description

This creamy Instant Pot Corn Chowder is perfect for warming up on chilly night. It's packed with flavor, easy to make and garnished with bacon bites and lots and lots of cheese!

Instructions

Select 'Saute' setting, add olive oil. Saute onions until they begin to turn translucent, then toss in garlic and let it fragment for a minute or two.
Add the chicken broth, frozen corn, chopped potatoes, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select 'manual' setting and adjust pressure to high. Set the time for 15 minutes. When finished cooking do a quick-release (move the valve to venting position) to release the pressure.
Remove about 3 cups of the soup out and pour into a blender and blend until smooth. If you don't have a blender, use an immersion blender to blend the soup until smooth. Stir the blended soup back into the pot.
Select 'Saute' setting. Mix in heavy whipping cream and cornstarch in a seperate bowl and then pour into chowder.
Cook and stir for 10-15 minutes or until thickened. Add shredded cheese and stir to combine. Turn off sauté mode and serve! Serve with chopped bacon or bacon bits, shredded cheese, and green onions.